My name is Seyhan, and I am a professional chef with over 10 years of experience in both fine dining and private catering. I recently relocated to Los Angeles 9 months ago and have been working as a private chef for high-profile families and private events across the city.

Prior to that, I had the opportunity to work in New York, including time spent in the kitchen of a Michelin-starred chef, where I gained valuable experience in refined cuisine, attention to detail, and exceptional service.

Some example menus:

Menu 1

Guests may choose: 2 Appetizers – 2 Starters/Sides – 2 Main Courses – 1 Dessert

Appetizers (Vegetarian)
Burrata with golden beets and pineapple
Papaya glass noodle salad
Hummus with Shepherd’s salad
Kale salad with grilled peach, goat cheese, and berries

Starters / Sides
Red cabbage slaw (vegetarian)
Romesco with roasted vegetables (vegetarian)
Spring rolls with hoisin sauce (vegetarian)
Sweet & spicy Korean fried chicken
Rice

Main Courses
Korean chicken skewers
Cauliflower steak with sweet potato purée and chimichurri with horseradish (vegetarian)
Caramelized soy chicken in garlic ginger broth with rice
Quick & spicy Korean beef with cool cucumber salad

Desserts (Choose 1)
Pancakes with maple syrup and berries
Chocolate salted caramel
Pumpkin cheesecake
Tiramisu cheesecake

Menu 2

Guests may choose: 2 Appetizers – 2 Starters/Sides – 2 Main Courses – 1 Dessert

Appetizers
Burrata with golden beets and pineapple, radicchio (vegetarian)
Mango salsa (vegetarian)
Corn bread (vegetarian)
Crunchy spiced cucumber salad (vegetarian)
Crudités platter with roasted carrot ginger honey purée

Starters / Sides
Harissa honey charred cabbage with labne
Baby gem salad with pineapple, pistachio, cilantro, turmeric sauce

Purple potato salad with fresh herbs, shallot, scallion, radish
Radicchio & arugula salad with dried figs, walnuts, and pecorino

Main Courses
Korean chicken teriyaki with rice
Cauliflower steak with sweet potato purée and chimichurri with horseradish (vegetarian)
Coconut curry baked cod

Desserts
Chocolate mousse
Crepes with banana, strawberry, and Nutella
Fruit plate
Fig cake with cream

Menu 3

Guests may choose: 2 Appetizers – 2 Starters/Sides – 2 Main Courses – 1 Dessert

Appetizers
Meze plate with pita bread (tzatziki, hummus, spicy ezme) (vegetarian)
Kale salad with butternut squash, burrata, and orange, served over a white bean purée
Mango salsa (vegetarian)
Zucchini/carrot pancake with smoked salmon cream cheese dip
Baby gem salad with pineapple, pistachio, cilantro, turmeric sauce

Starters / Sides
Caramelized pineapple slices served on whipped ricotta, with roasted red peppers, fresh herbs, and crunchy nut topping (vegetarian)
Sweet & spicy Korean fried chicken
Roasted seasonal vegetables
Bang bang chicken skewers with Sriracha sauce
Crunchy greens & edamame salad (arugula, red cabbage, edamame, nuts, citrus vinaigrette)
Quinoa salad with edamame, carrot, cilantro, red cabbage

Main Courses
Mushroom/turmeric risotto with scallop
Branzino with citrus olives/caper salsa
Sautéed shrimp with green sauce
Cauliflower steak with sweet potato purée and chimichurri with horseradish (vegetarian)
Smoked eggplant & beef (Turkish style)
Asian chicken wings
Miso marinated salmon
Peruvian chicken with cilantro sauce
Chicken thigh with pumpkin purée

Desserts
Basque cheesecake
Coconut cake
Plum cake
Scones
Chia seed pudding

Menu 4

Guests may choose: 2 Appetizers – 2 Starters/Sides – 2 Main Courses – 1 Dessert

Appetizers
Kale salad with grilled pineapple, goat cheese, and berries (vegetarian)
Caprese skewers with balsamic glaze (vegetarian)
Crudités platter with beetroot hummus (vegetarian)
Parmesan zucchini chips
Little gem salad with dilly ranch dressing
Purple potato salad with fresh herbs, shallot, scallion, radish
Radicchio & arugula salad with dried figs, walnuts, and pecorino

Starters / Sides
French Caribbean fritters
Potato leek turmeric soup
Quinoa zucchini fritters
Zucchini/carrot pancake with smoked salmon, cream cheese dip

Main Courses
Branzino with citrus olive/caper salsa
Mushroom/turmeric risotto with scallop
Honey butter salmon
Korean chicken teriyaki with rice
Marinated harissa spatchcock chicken

Desserts
Yogurt banana bread with chocolate and walnuts
Soft and chewy oatmeal chocolate chip cookies
Gluten-free carrot cake
Plum cake
Gluten-free lemon pound cake

Menu 5

Guests may choose: 2 Appetizers – 2 Starters/Sides – 2 Main Courses – 1 Dessert

Appetizers
Meze plate with pita bread, tzatziki, hummus, spicy ezme (vegetarian)
Broad bean spread with dill, garlic, lemon juice; green salad (vegetarian)
Crudités platter with turmeric hummus (vegetarian)
Roasted carrots & lentil salad with hummus
Buckwheat salad with beets, apples, and cheese
Roasted peppers with spinach yogurt, fried onions, and walnuts

Starters / Sides
Roasted veggie & green lentil salad
Kale and roasted butternut squash salad
Arugula/berry salad with sweet potato and cheese
Golden tahini with grilled zucchini, herbs, and pine nuts
Roasted broccoli with whipped tofu and preserved lemon harissa butter
Crispy dukkah potatoes with aioli and pink tahini sauce
Oven-roasted carrots with creamy cilantro labne and pomegranate seeds
Roasted Japanese sweet potato with golden tahini, herb salsa, and spiced walnuts
Grilled broccoli with whipped tofu and preserved lemon harissa butter
Crispy dukkah potato salad with pink tahini sauce

Main Courses
Caramelized leek and mushroom Gruyère pasta (vegetarian)
Grilled whole branzino with preserved lemon gremolata
Honey mustard chicken with cucumber, cilantro, and pine nuts
Pink beetroot rice
Green herb risotto
Roasted honeynut squash feta dip with sautéed beef
Pasta with creamy green herb sauce & ricotta

Desserts
Crème brûlée cheesecake
Nigella chocolate mousse cake
Pastry chef vanilla slice with seasonal fruit
Pumpkin cheesecake

Menu 6

Guests may choose: 2 Appetizers – 2 Starters/Sides – 2 Main Courses – 1 Dessert

Appetizers
Kale salad with grilled peach, goat cheese, and berries (vegetarian)
Charcuterie board: prosciutto, fruits, nuts, chocolate, jam, crackers
Broad bean spread with dill, garlic, lemon juice; green salad with apple, dried cranberries, and nuts (vegetarian)
Fennel & beetroot salad with whipped pink labne and capers
Grilled cheese with sun-dried tomato olive oil dip, served with pita bread

Starters / Sides
Sweet potato green salad with roasted red onion, pomegranate seeds, and feta cheese
Small bites borek with spinach and ricotta
Avocado mango carpaccio with arugula
Beetroot/blood orange carpaccio with burrata and arugula
Sweet potato crostini with whipped avocado and lime

Main Courses
Creamy French-style chicken casserole
Coconut turmeric chicken with sweet potatoes and shallot oil
Orange cumin roast chicken
Seared scallops with lemon butter and green purée
Beetroot risotto with asparagus
Two kinds mushroom rice
Southern baked maple citrus chicken legs
Sautéed beef with herbed couscous
Meatballs with yogurt cucumber dip, served with pita and pickled onion
Grilled chicken marinated in BBQ sauce

Desserts
Baklava
Crepes with banana, strawberry, and Nutella
Coconut cake
Seasonal fruit platter